- Serves 3-4
I have delusions of grandeur about my ability to provide my family with healthful weekday breakfasts. I dream of rising with the roosters that start crowing at 4 am, sizzling butter, thick pancake batter filled with whole grains, fresh fruit and warm maple syrup. However, if I'm being honest with myself, unless I've made the pancakes the weekend before and frozen them, this is just a dream. Upon close inspection, weekday mornings are inevitably more frazzled, filled with unexpected bumps as the clock ticks closer to our ETD to ensure on-time arrival at school. I like the idea of overnight oats, but don't particularly like them cold. This is an amalgam of quick breakfast ideas, combined to create, in my mind, an ideal quick weekday breakfast. NOTE: if you source gluten free oats, this is easily gluten free. Also, feel free to change up the kind of milk, add-ins and fruit as desired. —gingerroot
thick rolled whole grain oats, I used Bob's Red Mill (gluten free if desired)
1 3/4 cups
ripe banana, sliced (unless you have an apple banana, in which case use the whole thing)
whole dried date, pitted, chopped
pinch of ground ginger
pinch of ground cardamom
pinch of salt
frozen blueberries (or other fruit of choice)
- DO THE NIGHT BEFORE: In a dry skillet, toast oats and quinoa over medium heat until fragrant and golden. Stir to prevent burning. Quinoa will start to pop.
- Add toasted grains to an assembled blender jar (with blade attached at bottom). Add all of the remaining ingredients except the blueberries. Place blender lid on blender jar and refrigerate overnight.
- IN THE MORNING: Place blender jar on base and puree mixture for 10 second intervals until combined. Add contents of blender to a small pot, add blueberries and heat until mixture bubbles. Divide into bowls and serve. Alternatively, divide blender contents into 4 microwaveable bowls, add blueberries to each bowl and nuke each bowl for 1 minute and 20 seconds. I used the microwave and was pleased with the results. Quick and delicious!